Cranberry Pecan Bundt Cake: A Christmas Delight

1. Prepare the Oven and Bundt Pan:
   Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or use a non-stick bundt pan spray to ensure the cake comes out easily after baking.
2. Make the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream the Butter and Sugar:
   In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This helps to incorporate air, making the cake light and airy.
4. Add the Eggs and Vanilla:
   Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate Adding Dry Ingredients and Wet Ingredients:
   Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and orange juice. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix to avoid a dense texture.
6. Fold in the Cranberries and Pecans:
   Gently fold in the fresh cranberries and toasted pecans, ensuring they’re evenly distributed throughout the batter.
7. Bake the Cake:
   Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached.
8. Cool the Cake:
   Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Finish the Cake:
Once the cake is fully cooled, dust the top with powdered sugar for an elegant touch. You can also garnish with additional toasted pecans or fresh cranberries for extra holiday flair.

Serve and Enjoy:
Slice and serve the Cranberry Pecan Bundt Cake at your next holiday celebration or as a sweet treat with your morning coffee.

Serving and Storage Tips: